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Oysters Rockefeller Sauce for 3 Doz Oysters

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

3 Dz oysters on half shell
1 c Raw spinach, finely minced
6 Green onions, finely minced
1/4 c Parsley, finely minced
1/4 c Celery leaves, finely minced
1/4 ts Tarragon
1/4 ts Chervil
1 ds Tabasco
1/2 c Unsalted butter
Salt
Pepper
1/2 c Bread crumbs browned in small amount of butter
1 tb Pernod or herbsaint
Ice cream salt

INSTRUCTIONS

Mix together the spinach, green onions, parsley, celery leaves, tarragon,
chervil, Tabasco, salt and pepper. Mix in the bread crumbs which have been
browned in a small amount of butter. Add the herbsaint or pernod. Work in 1
/ 2 cup of unsalted butter into the mixture and knead thoroughly.
Fill a baking pan or pie tine almost to the brim with ice cream salt. Place
3 dozen large raw oysters on the half shell on the rock salt. Place in a
400 degree oven for about 5 minutes, or until the edges begin to curl.
Place a tablespoon of the sauce over each oyster, return to the hot oven
for another 5 minutes. Serve immediately.
Posted to FOODWINE Digest 19 Dec 96
From:    ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
Date:    Thu, 19 Dec 1996 11:37:34 -0600

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